Name: Barley and Roasted-Vegetable Soup
Yield: 4 main-course
Ingredients: Nonstick vegetable oil spray; 4 large plum tomatoes (about 1 1/4 pounds), halved lengthwise; 3 medium carrots, trimmed, peeled, quartered (about 8 ounces); 6 ounces fresh crimini mushrooms, thickly sliced; 1 large onion, cut into 1-inch wedges through root end; 1 red bell pepper, quartered; 1 medium zucchini, trimmed, halved lengthwise; 3 garlic cloves, unpeeled; 2 tablespoons olive oil; 8 cups (or more) canned vegetable broth; 1 1/2-ounce package dried porcini mushrooms, broken into pieces; 3 large fresh thyme sprigs; 1 bay leaf; 1 cup pearl barley; Chopped fresh parsley

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